As daylight becomes a little shorter, it’s a reminder to take time to enjoy the fresh, local produce of summer while we still can. Wander through a farmers market and take home a bag of colorful vegetables to create a meal that is uniquely designed by you. Many markets also offer local pastas perfect for providing more substance to a salad. If you find yourself in Oregon at the Cascade Locks / Portland East KOA check out one of the seven farmers markets in Portland. The Leander / NW Austin KOA isn’t far from the four great SFC Farmer’s Markets in the area. The Madison KOA is a hop, skip, and a jump from the Dane County Farmers Market near Capital Square in Madison, Wisconsin. Virtually anywhere there is a KOA, ask around and you’ll find the local spot for fresh produce.
- 16 oz. fiori pasta, cooked and rinsed
- 8 oz Italian salad dressing
- 2 teaspoons sugar
- 1 orange bell pepper, seeded and sliced into strips
- 1 cucumber, thinly sliced
- 3 Roma tomatoes, seeded and diced
- 8 oz. roast turkey breast, sliced into strips
- 8 oz. fresh salted cheese curds
- Garnish with grated Parmesan cheese if desired
1. Prepare the fiori pasta according to package instructions, drain and rinse with cold water. Place the pasta in a large serving bowl.
2. In a small bowl or salad cruet, mix the Italian dressing with the sugar and set aside.
3. Add the remaining ingredients to the pasta. Pour the dressing mixture over the salad and toss gently to coat. Refrigerate for at least 1 hour before serving. Serve sprinkled with Parmesan cheese if desired.